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1
Cut chicken into 8 pieces.
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2
Combine the garlic, rosemary, salt and pepper and enough olive oil to make a somewhat dry paste.
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3
Divide the paste evenly among the 8 pieces and let sit, covered and refrigerated, for 2 hours.
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4
In a Dutch oven, heat 3 tablespoons olive oil over high heat until smoking.
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5
Brush the excess rub from the bird and sear each piece of meat on all sides in the hot oil.
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6
Remove seared meat to a plate lined with paper towels.
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7
Add the onions, the mushrooms and the pancetta and cook over high heat until onions are golden brown and fat has been rendered from pancetta.
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8
Drain the excess oil, then add the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits.
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9
Add the tomato puree, chicken stock, sugar and chili flakes and bring to a boil.
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10
Return the chicken to the pan.
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11
Cook for 20 minutes, covered, then 15 to 20 minutes more, uncovered.
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12
Remove from heat, cut each quarter in half, and divide meat evenly among 4 warmed dinner plates, giving each plate 1 section of breast and 1 section of leg.
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13
Top with the sauce and serve immediately.
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14
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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15
Add all the chicken parts and brown all over, stirring to avoid burning.
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16
Remove the chicken and reserve.
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17
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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18
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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19
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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20
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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21
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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22
Stir the stock to facilitate cooling and set aside.
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23
Refrigerate stock in small containers for up to a week or freeze for up to a month.
